Cookie & Bar
1-1/4 cups Sorghum Flour
3/4 cup Tapioca Flour
1 teaspoon Xanthan Gum
1 tablespoon Corn Starch
1 teaspoon Baking Soda
1/2 cup Unsalted Butter
1/2 cup Margarine
3/4 cup Sugar
3/4 cup Brown Sugar
1 Egg (large)
1 teaspoon Gluten Free Vanilla Extract
8 ounces Semi-Sweet Chocolate Chips
Chopped nuts are an optional addition; white or dark chocolate chunks can be substituted for semisweet chips.
Amazing classic chocolate chip cookies using sorghum and tapioca flours. These taste rich and chewy, and so good that nobody will guess they are gluten-free. Gluten Free, Low Carb.
Pre-heat oven to 350 degrees.
Measure dry ingredients (1 - 5) and sift them together.
Let butter and margarine soften and bring egg to room temperature.
Cream butter, margarine and sugars.
Add egg and vanilla and mix for 1 minute.
Add dry ingredients in three parts, mixing between additions, until all ingredients are combined.
Add chocolate chips and fold them into dough. Chill the dough for about 30 minutes.
Drop dough by tablespoonfuls onto parchment-lined cookie sheets. Leave enough space between cookies to allow them to spread.
Bake 8 - 10 minutes.